Bourbon Chicken

I’ve had some request to do this recipe for my family the next time they came to visit, therefore I had to try it out first. If you have some time to marinade it first, this thing just makes itself.  Very simple (like I like it, but delicious!)  Seriously, you should try it!  I think next time, I may add some more Bourbon – you can never have too much Bourbon in your life! 🙂

1½ lbs. Boneless Skinless Chicken Thighs
½ cup Soy Sauce
¼ cup Oil
¼ cup Vinegar
¼ cup Bourbon, I like Jim Beam
¼ cup Brown Sugar
1 tbsp Crushed or Sliced Ginger
4 cloves Crushed Garlic
4-5 Green Onions, sliced
1 cup Uncooked Rice

Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl and whisk until it’s well mixed. Put the chicken in a baking dish and pour the sauce over the chicken. Add in the ginger, garlic, and half of the green onions to the dish. Cover with Saran wrap and marinate for an hour – you can also marinate the chicken overnight if you are prepared ahead of time. (Unlike me, I decide what’s for dinner while at work that day!)

Pre-heat the oven to 350°F. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce every so often and/or turning the pieces upside down to get them baking in the sauce on both sides. This is a good time to cook the rice, according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Source: Pinch of Yum

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